Directions

Place sliced apples in a large bowl. In a small bowl, combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter into small pieces and add to apples. Toss apples until thoroughly coated.

Roll out pastry to fit an 8- or 9-inch pie plate. Roll out top crust and set aside. Pour apples into pastry-lined pie pan.

Dot apples with remaining butter. Place second pastry on top. Seal edges and cut steam vents in top crust.

Bake in preheated oven on the baking sheet until apple filling is bubbly and crust is golden brown, 50 minutes to 1 hour.

Most Helpful Positive Review

Aug 12, 2008

I really liked this pie recipe! It was simple yet flavorful. The only thing I did differently was to bake the pie at 400 for about 30 minutes to avoid a soggy crust, but will definitely keep this recipe to use for the future. Thanks!

Most Helpful Critical Review

Nov 15, 2010

I rated this a tad lower than most of the other reviews because I feel it necessary to alter the recipe to include 1/4 cup of brown sugar and 1 tsp nutmeg. The pie was not sweet enough without the brown sugar, and nutmeg was necessary to compliment the cinnamon. I used this recipe in a 9 inch glass pie dish and baked it at 350 for 55 minutes.

This was really good pie! We loved it. I used an assortment of apples:
2 Fujis
2 Granny Smith
2 Golden Delecious
I think that's one of the secrests to a really good apple pie, combining really good apples together.
I also ended up adding more cinnamon than called for, about 1 tsp as well as 1/2 tsp of nutmeg as I really like a spicy apple pie. I slpashed about 1 tblp of real mexican vanilla over the top of the apples, before I put the top crust on.
To top it off, I brushed 2-3 tblsp mented butter on the top crust, and sprinkled it with a few tblsp granulated sugar. This made for a beautifuly golden, and crispy top crust. I served it warm with fresh whipped cream. YUM!!!!!

Yummy.. this was great. I omitted the butter and instead added 10 caramels, cut in half. I put half the apples in the crust, then half the caramels, then the remaining apples and caramels. Brushed the crust with cream and sprinkled with sugar before baking. Absolutely wonderful.

This was by far one of the best apple pies I've ever made!! I used a combination of granny smith and cortland apples. I also drizzled approximately 1 tbsp of real lemon juice over the apple/flour mixture once I put it into the pie shell. This pie had the perfect combination of tart/sweet taste. Warmed up with a scoop of vanilla ice cream on top - absolutely heavenly!!! I use frozen pie crust for the bottom of the pie and my own recipe for the top!! I use the recipe off of the can of Crisco. It has always been a foolproof recipe for me. The two tricks to flaky crust (as taught to me by my mom), try to handle the dough as little as possible. Also use ice water. This time around I also tried chilling the shortening - was one of the best crusts I've ever made! Happy Baking!!

I cut up the amount of apples you had in the recipe and had enough for 2 1/2 pies. I put the extra [with all the seasonings] into a sauce pan, added a litle water and cooked until soft. About 30 seconds in the blender and had the best cinnamon apple sauce ever. Great recipe.

This pie was very easy, in fact it was the first time I ever made a pie. I had way too many apples, even though I used a deep dish, so I left some out. The only thing is that next time I will add more sugar--its just didn't seem sweet enough. But it was still really good.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.